{"id":3597,"date":"2023-06-21T21:56:51","date_gmt":"2023-06-21T19:56:51","guid":{"rendered":"https:\/\/nordic-chefs.gullevdesigns.studio\/?p=3597"},"modified":"2024-07-22T11:14:34","modified_gmt":"2024-07-22T11:14:34","slug":"bacalao-blamusslor-persiljesas","status":"publish","type":"post","link":"https:\/\/nordic-chefs.com\/sv\/bacalao-blue-mussels-parsley-sauce\/","title":{"rendered":"Bacalao, bl\u00e5musslor & persiljes\u00e5s"},"content":{"rendered":"
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<\/p>\n

Restaurang KOKS \u00e4r en tv\u00e5stj\u00e4rnig Michelinrestaurang p\u00e5 F\u00e4r\u00f6arna. KOKS \u00e4r k\u00e4nd f\u00f6r sitt innovativa s\u00e4tt att laga mat och har blivit en destination f\u00f6r matentusiaster fr\u00e5n hela v\u00e4rlden.<\/strong><\/p>\n

K\u00f6ket p\u00e5 KOKS \u00e4r djupt rotat i det f\u00e4r\u00f6iska landskapet och erbjuder en innovativ tolkning av traditionella f\u00e4r\u00f6iska kulinariska metoder. Restaurangen \u00e4r k\u00e4nd f\u00f6r att anv\u00e4nda lokala, s\u00e4songsbetonade ingredienser fr\u00e5n det omgivande landet och havet. Detta inkluderar fermenterat lamm, skaldjur och till och med lokalt sk\u00f6rdade v\u00e4xter, allt serverat p\u00e5 unika och kreativa s\u00e4tt. Restaurangen str\u00e4var efter att erbjuda en gastronomisk upplevelse som kommunicerar den f\u00e4r\u00f6iska kulturen och kulinariska traditioner samtidigt som den utmanar gr\u00e4nserna f\u00f6r fine dining-v\u00e4rlden.<\/strong><\/p>\n


<\/strong><\/p>

Bacalao (saltad torskfisk)<\/strong><\/p>\n

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  1. B\u00f6rja med att noggrant sk\u00f6lja bort saltet fr\u00e5n bacalaofil\u00e9n och reng\u00f6r den sedan.<\/li>\n
  2. Dela fil\u00e9n i bitar som v\u00e4ger ca 40 gram vardera.<\/li>\n
  3. L\u00e4gg dessa bitar i en stor beh\u00e5llare och fyll den med vatten.<\/li>\n
  4. L\u00e5t fisken ligga i vattnet under en hel dag och byt ut vattnet var fj\u00e4rde timme.<\/li>\n
  5. Efter 24 timmar \u00e5ngar du en del av bacalaon f\u00f6r att kontrollera dess konsistens. Den ska vara b\u00e5de flagig och silkeslen, med en l\u00e4tt s\u00e4lta. Om den inte har uppn\u00e5tt denna konsistens \u00e4nnu, f\u00f6rl\u00e4ng bl\u00f6tl\u00e4ggningsprocessen med ytterligare 4, 8 eller 12 timmar.<\/li>\n<\/ol>\n


    <\/strong><\/p>

    Bl\u00e5musslor med svart vitl\u00f6k<\/strong><\/p>\n

      \n
    1. Ta lite svart vitl\u00f6k och k\u00f6r den i en matberedare tills du har en sl\u00e4t pur\u00e9. Om vitl\u00f6ken \u00e4r f\u00f6r torr, tills\u00e4tt en skv\u00e4tt vatten.<\/li>\n
    2. \u00c5nga bl\u00e5musslorna i n\u00e5gra minuter tills de \u00f6ppnar sig och l\u00e5t dem sedan svalna.<\/li>\n
    3. \u00d6ppna och reng\u00f6r musslorna n\u00e4r de har svalnat och t\u00e4ck dem sedan med svart vitl\u00f6kspur\u00e9.<\/li>\n<\/ol>\n


      <\/strong><\/p>

      Persiljes\u00e5s<\/strong><\/p>\n

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      1. Samla ihop dina ingredienser: 100 g spenatpur\u00e9, 100 g persiljepur\u00e9, 100 g persiljeolja, 15 g vatten, 7 g vitvinsvin\u00e4ger, 2 g salt, 0,5 g xantangummi och 500 g musselfond.<\/li>\n
      2. L\u00e4gg alla ingredienser utom musselfonden och persiljeoljan i en matberedare.<\/li>\n
      3. Mixa dessa ingredienser tillsammans och tills\u00e4tt precis s\u00e5 mycket musselfond som beh\u00f6vs f\u00f6r att underl\u00e4tta processen och f\u00e5 en sl\u00e4t pur\u00e9.<\/li>\n
      4. H\u00e4ll d\u00e4refter i resten av musselfonden.<\/li>\n
      5. Till sist blandar du l\u00e5ngsamt ner persiljeoljan i blandningen.<\/li>\n<\/ol>\n

        Fotokredit : Restaurang KOKS<\/a><\/span><\/p>\n

        Restaurang : Restaurang Jordn\u00e6r<\/a><\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"

        Restaurant KOKS is a two-Michelin-starred restaurant located in the Faroe Islands. Known for its innovative approach to cuisine, KOKS has become a destination for food enthusiasts from around the world. The cuisine at KOKS is deeply rooted in the Faroese landscape, offering an innovative take on traditional Faroese culinary practices. The restaurant is famous for […]<\/p>\n","protected":false},"author":1,"featured_media":5763,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"none","_seopress_titles_title":"%%post_title%% %%sep%% %%sitetitle%%","_seopress_titles_desc":"%%post_excerpt%%","_seopress_robots_index":"","footnotes":""},"categories":[54],"tags":[],"class_list":["post-3597","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"acf":[],"jetpack_featured_media_url":"https:\/\/nordic-chefs.com\/wp-content\/uploads\/2023\/06\/Bacalao-blue-mussels-parsley-sauce-by-Poul-Andrias-Ziska-from-Restaurant-KOKS.webp","_links":{"self":[{"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/posts\/3597","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/comments?post=3597"}],"version-history":[{"count":0,"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/posts\/3597\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/media\/5763"}],"wp:attachment":[{"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/media?parent=3597"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/categories?post=3597"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordic-chefs.com\/sv\/wp-json\/wp\/v2\/tags?post=3597"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}